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Tuesday, January 12, 2010

Adventures in Sourdough!

I used the following recipe for my first attempt at Sourdough bread. I liked it but didn't love it for the following reasons
1 it didn't turn out crunchy crusty enough
2 it made a lot of bread, which actually turned out to be a great thing because I had more to share when our good friends came over and I think they liked it.
3 I am not sure if the recipe can contain yeast  to qualify as an official sour dough bread
4 the next day it was super crumbly
Any readers with suggestions in the above mentioned arena's are more than welcome to leave advice--in fact I beg for it :)

So the search for a perfect Sour Dough Recipe continues...

Sourdough Bread I
3/4 cup milk
2 tbsp butter
2 tbsp sugar
1 tbsp olive oil
2 tsp salt
1 TBSP active dry yeast
1/2 cup warm water
2 cups sourdough starter
5-6 cups bread flour approx.
Cornmeal to sprinkle on pan


In small saucepan, scald milk and butter. Set aside and allow to cool until lukewarm.

In large bowl, add sugar, salt, yeast, and warm water. Pour in warm milk and melted butter. Stir until yeast is dissolved. Mix in starter. Add flour, 1/2 cup at a time, until dough is too thick to be mixed with wooden spoon.

Turn dough out onto floured board and begin to knead for about 10 minutes, adding flour when dough gets sticky.
Put dough in greased bowl and turn over so that dough top is greased. Cover and let rise in warm place for 60 minutes or until double in size.
Punch down dough. Turn onto board and knead for about 3 minutes.
Shape dough into a large round loaf or two small round loaves. Place on greased baking sheet sprinkled with corn meal Cover and let rise for 45 minutes or until double in size.

Preheat oven 400 degrees F. Using a sharp knife, slash an X on the 
bread top. Bake for 40 minutes or until bread sounds hollow when tapped on.